Stir together all ingredients in a medium size mixing bowl. Add just enough coconut flour that your dough holds together. Taste and adjust for sweetness, if needed.
Scoop balls onto a parchment lined plate using a small cookie scoop or measuring spoon - 1 tsp to 1 Tbs, depending on how big you like.
Optional: roll each ball in your hands to smooth out the surface. Refrigerate or freeze while you prepare the chocolate.
To make the chocolate:
Melt coconut oil in a small bowl. (About 30 seconds in the microwave.) Stir in the remaining ingredients. Taste and adjust if needed. *OR use 1 bar of melted dark chocolate + 2 tsp coconut oil.
Dip each ball in the bowl of melted chocolate and turn to coat thoroughly. Use a fork to remove from bowl. Set back on parchment.
Freeze for about 30 minutes, until chocolate has hardened. Enjoy!
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you).What I used:Organic Peanut Butter from ALDI which is a very drippy. If yours is more firm, use less flour.Sweetener options: you can use monkfruit drops, stevia drops, pure monkfruit extract, powdered monkfruit, powdered coconut sugar, or a small amount of maple syrup or honey. Adjust the flour and sweetener to your preferred texture and taste.To make these Paleo, simply use almond butter instead! Works great. I love to add some almond extract, too. YUM!To use mini wrappers instead, add 1/2 tsp to each wrapper and tilt the pan to coat the bottom and sides. Place a 1/2 Tbs pb ball inside and pour chocolate on top to coat. Keep the coating thin to make them easier to bite.To store: Keep refrigerated for 1-2 weeks in an airtight container. Must be kept cold since the chocolate will melt. I love these straight from the freezer!